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Water Activity: Theory and Applications to Food
DOI link for Water Activity: Theory and Applications to Food
Water Activity: Theory and Applications to Food book
Theory and Applications to Food
Water Activity: Theory and Applications to Food
DOI link for Water Activity: Theory and Applications to Food
Water Activity: Theory and Applications to Food book
Theory and Applications to Food
Edited ByLouis B. Rockland, Larry R. Beuchat
Edition 1st Edition
First Published 1987
eBook Published 30 June 2020
Pub. Location New York
Imprint Routledge
Pages 424
eBook ISBN 9780203734148
Subjects Food Science & Technology
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Rockland, L.B., & Beuchat, L.R. (Eds.). (1987). Water Activity: Theory and Applications to Food: Theory and Applications to Food (1st ed.). Routledge. https://doi.org/10.1201/9780203734148
ABSTRACT
This book presents the proceedings of the Tenth Basic Symposium sponsored by the Institute of Food Technologists and the International Union of Food Science and Technology. The key aim of the Symposium was to explore some basic principles relating to the influences of water activity on food quality.
TABLE OF CONTENTS
chapter 3|19 pages
Influence of Water Activity on Pigment Stability in Food Products
ByJoachim H. von Elbe
chapter 5|17 pages
Adaptation and Growth of Microorganisms in Environments with Reduced Water Activity
ByJohn A. Troller
chapter 6|18 pages
Survival and Death of Microorganisms as Influenced by Water Activity
ByLawrence M. Lenovich
chapter 7|15 pages
Influence of Water Activity on Sporulation, Germination, Outgrowth, and Toxin Production
ByLarry R. Beuchat
chapter 8|20 pages
Media and Methods for Detection and Enumeration of Microorganisms with Consideration of Water Activity Requirements
ByAilsa D. Hocking, John I. Pitt
chapter 9|41 pages
Influences of Hysteresis and Temperature on Moisture Sorption Isotherms
ByJohn G. Kapsalis
chapter 10|19 pages
Critical Evaluation of Methods to Determine Moisture Sorption Isotherms
ByWalter E. L. Spiess, Walter Wolf
chapter 11|51 pages
Applications of Nuclear Magnetic Resonance
ByShelly J. Richardson, Marvin P. Steinberg
chapter 12|8 pages
FDA Views on the Importance of aw in Good Manufacturing Practice
ByMelvin R. Johnston, Rong C. Lin
chapter 13|33 pages
Shelf-Stable Products and Intermediate Moisture Foods Based on Meat
ByLothar Leistner
chapter 14|40 pages
Microbial Stabilization of Intermediate Moisture Food Surfaces
ByJ. Antonio Torres
chapter 15|27 pages
Practical Applications of Water Activity and Moisture Relations in Foods
ByDavid P. Bone
